Round Peasant Bread

This bread works really well with soup, spaghetti, lasagna, and for making a baked french toast.

1 Tbsp. dry yeast
2 cups warm water

1 Tbsp. sugar
2 tsp. salt
4 cups flour
Oil
Corn meal
Melted butter

Place yeast, water, sugar, and salt in warm bowl; stir until dissolved. Add four and stir until blended. Do not knead. Cover and let rise 1 hour, or until double in size. Flour hands, remove dough from the bowl, (dough will be very loose, not like a normal bread dough) and place in 2 rounds on oiled sheet sprinkled with corn meal (flour works too, but corn meal really makes it great). Let rise an additional hour (I find it only takes 30 min.) Brush top with melted butter and bake at 425 degrees for 10 minutes. Reduce oven to 375 degrees and cook additional 20 minutes. Remove from oven and brush with butter. Serve warm.

Variations: This works great using half whole wheat flour. If using a kitchen aid use the paddle to mix, not the kneading hook. Adding dried herbs would be great.